Asian Food recipes

 I have posted below a few recipes, which I have cooked and tasted myself, and the ones that I felt were excellent to share with everyone.

Ingredients:

750g Chicken thigh fillets

1/2 medium Onion, chopped

2 cloves Garlic, crushed

1 tablespoon Grated fresh ginger

2 tablespoons Lemon juice

2 teaspoons Ground coriander

3 teaspoons Ground cumin

3 teaspoons Garam masala

1/2 cup Yoghurt

1 teaspoon Salt

Method :

Soak 12 skewers in the water. Cut the chicken into cubes of about 3 cm. Place the onion, garlic, ginger, lemon juice and spice in a food processor and process until they are chopped finely. Add the yoghurt and salt and process little bit to combine. Thread the chicken pieces onto the skewers. Place the skewers in a large baking dish; coat the chicken with the spice mixture, and marinate for at least 4 hours or overnight, covered in the refrigerator. Cook the chicken on a hot barbecue grill or in a large, well greased frying pan over high heat for about 5 minutes each side or until the colour turns golden brown and cooked through.

Ingredients

6 Eggs

1 1/2 cups Thick coconut milk

2 cups Thin coconut milk

2 tablespoons Ghee or oil

1 Large onion, sliced finely

3 cloves Garlic, finely chopped

2 teaspoons Finely grated fresh ginger

3 Fresh green chilies, seeded and sliced

6 Curry leaves

1 teaspoon Ground turmeric

1 teaspoon Salt or to taste

2 tablespoons lemon juice

Method :

Hard boil the eggs, cool under running cold water. Shell, halve and set aside. Heat the ghee and fry onion, garlic, ginger, chillies and curry leaves on low heat until the onions are soft. Do not let them turn brown. Add the turmeric and stir for a minute. Then add the thin coconut milk and simmer gently, uncovered for 10 minutes. Add the thick coconut milk and salt, and stir constantly as it comes to simmering point. Put in the eggs cut in halves and simmer, uncovered for 6-7 minutes. Remove from the heat. Stir in lemon juice to taste and serve with rice.

Ingredients:

1 kg Raw prawns

1 tablespoon Desiccated coconut

1 tablespoon Ground rice

2 cups Coconut milk

2 tablespoons Ghee or oil

12 Curry leaves

2 Medium onions, finely chopped

5 cloves Garlic, finely chopped

3 teaspoons Finely grated fresh ginger

2 tablespoons Madras curry powder or paste

1 teaspoon Chilli powder

2 teaspoons Paprika

1 1/2 teaspoons Salt

2 tablespoons Lemon juice

Method :

Shell and de-vein the prawns.  Put desiccated coconut into a dry pan and toast over medium heat, stirring constantly until coconut is golden brown.  Remove from pan and do the same with the ground rice.  Put both into blender with about half a cup of the coconut milk and blend until smooth and coconut is very finely ground.  Heat ghee in a saucepan and fry the curry leaves for 1 minute.  Add onions, garlic and ginger and fry until golden brown, stirring with a spoon.  Add curry powder, chilli powder and paprika and fry on low heat, stirring.  Do not let the spices burn.  Add blended mixture, coconut milk and salt; stir while bringing to simmering point.  Do not cover.  Simmer gently for 15 minutes, stirring occasionally.  Add prawns, stir to mix, simmer for further 10-15 minutes or until prawns are cooked and gravy thick.   Stir in lemon juice, Serve with rice.

Ingredients:

500 g Twice-minced lamb

1 Small onion, finely chopped

2 cloves Garlic, finely grated

1/2 teaspoon finely grated ginger

1 Fresh green chilli, finely chopped

1 teaspoon Salt

1 teaspoon Garam masala

1/2 teaspoon Ground turmeric

1/2 cup Water

1 1/2 tablespoons Chick pea flour

1 tablespoon Yoghurt

Ghee or oil for frying

7 Small eggs

For the Curry

1 tablespoon Ghee or oil

1 Medium onion, finely chopped

5 cloves Garlic, finely grated

2 teaspoons finely grated fresh ginger

1 teaspoon Garam masala

1 teaspoon Ground turmeric

1/2 teaspoon Chilli powder

2 Large ripe tomatoes

1 teaspoon Salt

1/2 cup Yoghurt

1/2 cup Hot water

2 tablespoons Chopped fresh coriander leaves

Method :

Put 6 eggs into a pan of cold water and bring slowly to simmering point.  Stir eggs gently for first 5 minutes to center the yolks.  Simmer for a further 10 minutes, then run cold water into the pan until the eggs are cold. Shell them and set aside. 

Put meat into a saucepan with the onion, garlic, ginger, chili, salt, garam masala, turmeric and water.  Stir well, bring to the boil, then cover and simmer 20-30 minutes or until meat is well cooked.  Stir in chick pea flour and continue cooking until all the liquid has been absorbed. Cool the meat mixture, then knead it until very smooth, adding a little yoghurt if necessary to moisten it.  Divide into 6 equal portions and mould each one around a hard-cooked egg.  Beat remaining egg.  Dip koftas in beaten egg and fry in hot oil until golden brown all over.  Drain on an absorbent paper.

Curry :

Heat ghee or oil and fry onion until soft and pale golden.  Then add garlic and ginger and fry, stirring until onions are golden brown.  Add garam masala, turmeric and chilli powder.  Stir for a few seconds, and then add tomatoes and salt.  Cover and cook stirring occasionally.  Beat the yoghurt smoothly, mix with the water and add to the simmering curry.  Stir well and cook uncovered until thick.  Now the prepared koftas can be put into the sauce to heat through.  Garnish with fresh coriander leaves. Then cut in halves and serve with rice or chapattis.

Ingredients

3 Large carrots

250 g Green beans

¼ Cauliflower

½ Small cabbage

1 cup sliced mushrooms

3 tablespoons Ghee or oil

1/2 teaspoon mustard seed

8 Curry leaves, optional

2 cloves Garlic, crushed

2 teaspoons finely grated fresh ginger

1 teaspoon Ground turmeric

1/4 teaspoon Chilli powder

1 1/2 teaspoon Salt to taste

Method:

Slice carrots and string beans and slice diagonally. Cut cauliflower into slices, leaving some stem with the flowerets. Shred cabbage coarsely. Heat ghee or oil in a large pan and fry the mustard seeds and curry leaves for 2 minutes, stirring. Add garlic, ginger, turmeric and chilli and stir for a minute or two. Then add carrots, beans and cauliflower. Stir over medium heat until vegetables are half cooked. Add cabbage and continue to toss and cook for a further 3 minutes. Then add the mushrooms and cook for further 3 to 4 minutes or until all the vegetables are tender but still crisp. Sprinkle with salt, mix well, cover and cook for the last 2 minutes. Serve immediately. This makes an excellent side dish for chapattis or rice with any other spicy curry.

Ingredients

500 g Fish fillets

1 tablespoon Tamarind pulp

1/2 cup Hot water

1 Medium onion, chopped

3 cloves Garlic

1 teaspoon Chopped fresh ginger

1 tablespoon Ground coriander

2 teaspoons Ground cumin

1 teaspoon Ground turmeric

1 teaspoon Chilli powder

1/2 teaspoon Ground fenugreek

3 tablespoons Oil

1 tablespoon lemon juice

1 1/2 teaspoons Salt

Method

Wash fish and cut into serving pieces.  Soak tamarind pulp in hot water for 10 minutes.  Then squeeze out the pulp off the seeds and dissolve in the water.  Strain and discard seeds.  Put onion, garlic and ginger in an electric blender with a tablespoon of the tamarind liquid and blend to a smooth puree.  Mix in the ground spices.  Heat oil in a saucepan and fry the blended mixture stirring until it thickens and darkens.  Add the rest of the tamarind liquid, lemon juice, salt and enough hot water to just immerse fish.  When this comes to the boil, put in the fish and simmer very gently until cooked. Serve hot with rice.